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Creamy Potato Soup

  • 4 cups peeled, cubed potatoes

  • 1 cup (3/4-inch slices) celery

  • 1 cup coarsely chopped onion

  • 2 cups water

  • 2 tsp salt

  • 1 cup milk

  • 1 cup whipping cream

  • 3 tbs butter or margarine, melted

  • 1 tbs dried parsley flakes

  • 1/2 tsp caraway seeds

  • 1/4 tsp ground black pepper

Combine potatoes, onion, celery, water, and salt in a large Dutch oven. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture once or twice with a potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients; return to heat and cook, stirring constantly, until soup is thoroughly heated.

Yield: 6 Servings.

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